REDRAW: November 2019 "Great Giveaway" Sweepstakes Winner!

[Ernest]

Better be me this time!!!!

[AverageJoe]

Congrats

[B-30]

Remember, it's spelled with a dash "B-30"

[SmokingSteve]

The new Weber SmokeFire would be a great addition to the prize list!

[Huskee]

I hope to anmounce December's winner Monday or Tues. Stay tuned!

[Mr. Bones]

Fine Job, an many Thanks fer sharin!
Fer most things, I roll merrily along at bout 275°~ish...

[Flyman51]

Just finished a couple pheasants on my Hasty Bake since its a balmy 36. cured for 4 hours , wrapped in Nueske's bacon. cooked at 265 to 280 for 1.5 hours, pulled out at 155. wonderful
Maybe go out with my trusty dog Nellie for some more tommorrow before the below zero hits next week!

[rgburchett]

congratulations!!! time to get the meat on the grill.

[dmcannon99]

OK, did an 18.5 pounder for Turkey Day, this time using the briquettes. This was a big bird and real fun to spatchcock, but I got it done and then brined for about 20 hours. Used a brining bucket set in a cooler, as I had no bags big enough to fit the bird. Once ready, I got it out and dried it up before oiling and using the famous Simon and Garfunkel rub (my wife's favorite poultry rub) to prep for the grilling.

To grill, I used hardwood briquettes and got the grill up to about 400, then loaded the bird. Once in the grill, I lowered the temp, which I then kept at about 300 or so for around 4.5 hours. Once the probe hit 157, I pulled the bird out and tented on the counter for about half an hour. I did use a small amount of pecan for smoking, which worked out fine...

The results? Oh, yeah. The breast came out tender and juicy, while the dark meat (my favorite...) was really good - juicy, flavorful, and just the right amount of smoke. It's taking a while to get used to this new piece of hardware, but I am liking the results more and more as I get used to it.

Below is the journey of the bird, from prep to table. First, straight from the brine, then after the rub. Next, fresh on the grill and then to the finished product after resting for half an hour. Lastly, some leg and thigh before carving along with half the breast sliced and ready:

[Brownie]

Congratulations on your big win!!

[SimpleTexan]

Congrats!

[Craigar]

Great looking ribs! There's nothing wrong with 260°, especially for ribs. I routinely cook at 265°-290° for ribs.

[MrMeat]

Congratulations!! The HastyBake looks awesome!

[Ubetdoc]

Awesome!!!!

[dmcannon99]

Today I tackled five racks of baby backs - which was easily handled by the Hasty Bake.

Went with briquettes this time around, and it was much easier to deal with. I will have to experiment some more, as the temp after it settled sat at around 260, while I would have preferred something a little closer to 225. The picture is of two of the five racks, but they all looked pretty much the same. They're a little farther done than I prefer, but that's how the wife likes 'em.

My next subject will likely be an 18 pound turkey I am currently thawing and will then brine. The first one was with lump - this next one will be with briquettes, as with the ribs.